Pan di ramerino belongs to the Tuscan tradition of sweet bread, enriched with spices, olive oil, raisins, walnuts, black pepper, and rosemary, which is ramerino. Tuscan women knew how to use what they had in the house—our bread dough, so versatile due to being made without salt, was gradually enriched with what the season gave or what was left in the pantry. Extra virgin olive oil was always there, as well as lard, a handful of sweet raisins, and spices.
Just think about schiacciata di Pasqua, developed from the overabundance of eggs that coincides with the arrival of spring and Easter; or pan co’ Santi, a Sienese sweet bread made for All Saints’ day with red wine, black pepper, spices, raisins, and walnuts. When it’s harvest time, we traditionally knead a sweet schiacciata with sugar, olive oil, rosemary, and wine grapes, too.
